Pumpkin Seed Snack Mix with Spices & Cranberries

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🌿 Introduction

There’s something comforting about having a jar of homemade snack mix on the counter. This version uses pumpkin seeds as the star—roasted with warm spices, tossed with cranberries, and balanced with just enough sweetness. It’s crunchy, satisfying, and the kind of recipe that makes you feel prepared for anything: an afternoon snack, a road trip, or guests dropping by.

It reminds me of the garden in autumn, when pumpkins are harvested and seeds feel too precious to waste. With a little spice and care, even the smallest pieces of the harvest become nourishment.

✨ Why You’ll Love This Recipe

• 🎃 Packed with protein and healthy fats from pumpkin seeds
• 🌶️ Cozy, warming spices
• 🍇 Cranberries add sweetness and chewiness
• 🥣 Stores well for easy snacks all week long

📋 Quick Reference Snapshot

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 6 cups
• Skill: Easy
• Equipment: Baking sheet, mixing bowl, airtight jar
• Dietary: Vegan, gluten-free

Key Ingredients at a Glance: Pumpkin seeds, nuts, cranberries, maple syrup, spices

🌿 Ingredients

• 2 cups raw pumpkin seeds (pepitas) 🎃
• 1 cup mixed nuts (almonds, cashews, or pecans)
• 1 Tbsp olive oil or melted coconut oil 🫒
• 2 Tbsp maple syrup 🍁
• 1 tsp ground cinnamon
• ½ tsp ground cumin
• ½ tsp smoked paprika (optional)
• ½ tsp sea salt
• 1 cup dried cranberries 🍇

🔄 Seasonal Swaps

• 🌰 Swap cranberries for dried cherries or raisins
• 🌿 Add rosemary or thyme for a savory twist
• 🍫 Toss in dark chocolate chips after roasting for sweetness
• 🥜 Use sunflower seeds for a nut-free version

🌱 From My Garden

Pumpkin seeds are a reminder that nothing in the garden is wasted. After roasting pumpkins for pies or soups, I always save the seeds. Toasted and seasoned, they carry the memory of the harvest long after the vines have withered.

👩‍🍳 Step-by-Step Instructions

Prep the Mix

1. Preheat oven to 325°F (165°C).
2. In a bowl, toss pumpkin seeds and nuts with oil, maple syrup, and spices.

Roast
3. Spread evenly on a parchment-lined baking sheet.
4. Roast 12–15 minutes, stirring once, until golden and fragrant.

Finish
5. Cool completely, then stir in cranberries.
6. Store in a sealed jar or container.

🍽️ Serving & Pairing Suggestions

• Pair with Chamomile Tea with Honey & Evening Blessing for an evening snack
• Sprinkle over Autumn Harvest Salad with Roasted Pears & Pecans for extra crunch
• Pack into jars as homemade holiday gifts 🎁

🥡 Storage & Make-Ahead Tips

• Store at room temperature up to 1 week
• Refrigerate for longer freshness, up to 2 weeks
• Freeze up to 2 months and toast lightly before serving

🤝 Community & Connection

• Instagram — Share your golden trays and tag me @southersoils 🌿📸
• Subscribe — Weekly recipes, seasonal tips, and free printable guides ✉️🍂
• Facebook Group — A warm community to swap ideas and share what’s growing 🌱🫶

🛒 Favorites from My Kitchen to Yours

• Rimmed baking sheet for roasting 🥘
• Parchment paper for easy cleanup 📜
• Large mixing bowl for tossing ingredients 🥣
• Mason jars for storing or gifting 🫙

🌻 Related on Southern Soil Sunshine

• Maple Roasted Carrots with Toasted Seeds
• Herbed Cream Cheese Spread with Chives & Dill
• Holiday Herbed Cheese Ball with Pecans

💭 Final Thoughts

This snack mix is proof that little things carry joy—seeds, nuts, fruit, and spice gathered together into something nourishing. May it remind you to savor the small gifts, both from the garden and in life. 💛